Management By Menu PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Management By Menu PDF full book. Access full book title Management By Menu.
Author | : Lendal Henry Kotschevar |
Publisher | : |
Total Pages | : 408 |
Release | : 1975 |
Genre | : Business & Economics |
ISBN | : |
Download Management by Menu Book in PDF, ePub and Kindle
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author | : Lendal H. Kotschevar |
Publisher | : Wiley Global Education |
Total Pages | : 429 |
Release | : 2007-08-27 |
Genre | : Technology & Engineering |
ISBN | : 0470139544 |
Download Management by Menu Book in PDF, ePub and Kindle
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.
Author | : National Restaurant Association Educational Foundation |
Publisher | : Wiley |
Total Pages | : 72 |
Release | : 1994-09-15 |
Genre | : Technology & Engineering |
ISBN | : 9780471413202 |
Download Management by Menu, Student Workbook Book in PDF, ePub and Kindle
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Author | : Lendal H. Kotschevar |
Publisher | : |
Total Pages | : 720 |
Release | : 2004-04 |
Genre | : |
ISBN | : 9780471694120 |
Download Management by Menu Book in PDF, ePub and Kindle
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author | : Lendal H. Kotschevar |
Publisher | : John Wiley & Sons |
Total Pages | : 146 |
Release | : 2007-08-17 |
Genre | : Technology & Engineering |
ISBN | : 0470140534 |
Download Study Guide to accompany Management by Menu, 4e Book in PDF, ePub and Kindle
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author | : Lendal H. Kotschevar |
Publisher | : Wiley |
Total Pages | : 576 |
Release | : 2007-08-10 |
Genre | : Technology & Engineering |
ISBN | : 9780470167700 |
Download Management by Menu, 4th Edition + Management by Menu SG SET Book in PDF, ePub and Kindle
Author | : |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Food service |
ISBN | : 9780132222013 |
Download Menu Marketing and Management Book in PDF, ePub and Kindle
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
Author | : Arora |
Publisher | : APH Publishing |
Total Pages | : 372 |
Release | : 2007 |
Genre | : Caterers and catering |
ISBN | : 9788131300671 |
Download Food Service And Catering Management Book in PDF, ePub and Kindle
Author | : Lendal H. Kotschevar |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1994-09-15 |
Genre | : Technology & Engineering |
ISBN | : 9780471442370 |
Download Management by Menu and NRAEF Workbook Package Book in PDF, ePub and Kindle
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Author | : Jaksa Jack Kivela |
Publisher | : |
Total Pages | : 245 |
Release | : 1987 |
Genre | : Caterers and catering |
ISBN | : |
Download Menu Planning and Management by Menu for the Hospitality Industry Book in PDF, ePub and Kindle